Warm Potato Sausage Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 404 |
| pro | 16 g |
| total fat | 22 g |
| sat. fat | 5 g |
| carb | 37 g |
| fibre | 3 g |
| chol | 36 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 14 |
| vit A | 3 |
| vit C | 28 |
| folate | 11 |
Serve with: Green and Yellow Beans (See below)
Ingredients
-
6 potatoes, peeled and cubed (about 2 lb/1 kg)
12 oz (375 g) fresh sausages (Italian, farmer's or chorizo)
3 tbsp (50 mL) vegetable_oil
2 tbsp (25 mL) cider_vinegar or white_wine_vinegar
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
2 dill_pickles, diced
1/4 cup (50 mL) chopped fresh parsley
Preparation
In large pot of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain well.
Meanwhile, remove casings from sausages; cut into 1-inch (2.5 cm) pieces. In nonstick skillet, fry sausages until golden and no longer pink inside, about 8 minutes. Drain off any fat.
In large bowl, whisk together oil, vinegar, garlic, salt and pepper. Add potatoes, sausages, pickles and parsley; toss to combine.
Additional information :
Tip: Instead of the fresh sausages, use 8 oz (250 g) dried sausages or deli meat (no cooking required), such as capocollo, Genoa salami or Black Forest ham.
Green and Yellow Beans
In large saucepan, heat 1 tbsp (15 mL) vegetable oil over medium heat. Cook 1 clove garlic, minced, and 1/2 tsp (2 mL) dried thyme for 30 seconds. Add 8 oz (250 g) each green and yellow beans, trimmed, and 3 tbsp (50 mL) water. Cover and cook, stirring often, until tender-crisp, 10 minutes. Makes 4 servings.
Per serving: about 65 cal, 2 g pro, 4 g total fat (trace sat. fat), 8 g carb, 2 g fibre, 0 mg chol, 3 mg sodium. % RDI: 4% calcium, 9% iron, 7% vit A, 17% vit C, 15% folate.
- Keywords : Main Course; Potatoes; Sausages; Garlic; Parsley;
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